A herbed bulgur chickpea salad served with za’atar spiced grilled eggplant and halloumi, plus topped with a tahini drizzle for a hearty, healthy, and delicious vegetarian dish.
I like to serve this dish at room temperature, however if you have a large grill or are serving from the BBQ, then feel free to top the salad with the aubergine and halloumi while they are still warm.